Pasta e Fagioli

Someone once told me you could eat all the soup you wanted and it doesn’t count. I’m not sure how accurate of a statement that is, but soup does seem like a lighter dinner after all the holiday eating. I’m always looking to expand on soup recipes and I knew this soup would be different from others I normally make. The soup is loaded with beans, veggies, Italian sausage, and pasta. The ingredients can be adapted based on preference. Beef can be substituted for sausage and other vegetables, like celery, can be added in. If you are serving a crowd, this is the perfect soup. I used my cast iron Dutch oven and it was filled to the brim! Leftovers can be used for lunches during the week or frozen for a quick meal later.

Pasta e Fagioli

2 tablespoons butter, divided

1 pound sweet Italian sausage, casings remove

1/2 large (or 1 medium) onion, finely chopped

4 garlic cloves, minced

4 carrots, thinly sliced

28 oz can diced tomatoes

1 can red kidney beans, drained and rinsed

1 can white cannellini beans, drained and rinsed

64 oz. beef broth

28 oz can tomato sauce

2 teaspoons dried parsley

1/2 teaspoon dried basil

1 teaspoon salt

4 oz small dry pasta (such as ditalini)

Melt 1 tablespoon of the butter in a large stockpot over medium high heat, and brown the sausage, crumbling it as it cooks. Once brown, remove sauce from pot with a slotted spoon and discard any grease that remains in the pot.

Melt remaining 1 tablespoon butter in the same pot. Add the onion, garlic, and carrot. Sauté over medium heat until vegetables are soft, about 8 minutes. Add sausage back to the pot, add the can of diced tomatoes (do not drain), stir briefly, and simmer for 10 minutes.

Stir in the beans, beef broth, and tomato sauce. Add in all the seasonings and stir well. Turn the heat to high and bring the soup to a boil. Once it boils, turn down to low heat, cover, and simmer for at least 30 minutes.

Meanwhile, cook the pasta according to package directions. Add pasta to soup right before serving.

Source adapted from: Brown Eyed Baker

One Year Ago Today: Banana’s Foster

Sausage and Peppers Pasta

 

Sausage and Peppers is a dish my family has come to love since moving to the Northeast. At first, I thought it could only be eaten with bread, but after trying it with pasta, I might have just found an even better variation to the dish! Adding pasta to an already good meal is a great way to switch things up a bit and add a new twist to a meal. Now that we have two variations, I am quite sure we could never grow tired of sausage and peppers. The pasta also makes for really good leftovers, which is always an added bonus for me! After having this variation, I am wondering what else could be turned into a pasta dish.

Sausage and Peppers Pasta

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1 tablespoon vegetable oil

1 (14oz) package beef smoked sausage, halved lengthwise, and cut into 1/2 inch thick slices (Italian turkey sausage can be substituted)

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 sweet onion, chopped

2 teaspoons minced garlic

28oz can crushed tomatoes

1 teaspoon Creole seasoning

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

16oz package penne pasta, cooked according to package directions and kept warm

Garnish: chopped fresh parsley

In a large skillet, heat oil over medium-high heat. Add sausage, and cook for 6 minutes, stirring frequently, or until sausage is browned. Add peppers, onion, and garlic; cook for 7 to 8 minutes, or until vegetables are tender.

Stir in tomatoes, Creole seasoning, crushed red pepper, and salt. Reduce heat to medium, and cook for 5 minutes, or until heated through. Add cooked pasta, tossing gently to coat. Serve immediately. Garnish with parsley, if desired.

Source: Cooking with Paula Deen, March/April 2009

Chicken Parmesan

My sister-in-law Melinda has provided me with some really great staple recipes. Everyone has their favorite chicken parm. For several years I kept trying different variations of it, but they all came up a little short. When she shared her version of Chicken Parm, I knew I had finally found my staple recipe. What I love about this recipe in particular is instead of using bread crumbs, you use croutons…genius! I like to buy garlic croutons for an even better taste. I look forward to this meal each time I put it on our menu and think about it even when it’s not. The recipe also calls for the thinly sliced chicken breast, which most grocery stores carry, but if you already have chicken on hand that is not thinly sliced, you can still use it; just be sure you pound it out so that each piece is at an even thickness. If you happen to have leftovers, it makes for a great Chicken Parm Hero, especially when the bread has garlic butter on each side!

Chicken Parmesan

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1 to 1 1/2 lbs. thinly sliced boneless, skinless chicken breast

1 cup Italian croutons

1 cup grated Parmesan cheese

2 eggs

2 tablespoons butter

16 oz jar of spaghetti sauce

Shredded mozzarella cheese

1 lb. Spaghetti pasta

Preheat oven to 350 degrees and lightly spray a 13 x 9 baking dish with non-stick  cooking spray (another dish might be needed depending on the size of the chicken).

Place the croutons in a food processor and chop until very fine. Place croutons in a shallow dish and mix with parmesan cheese.

In another shallow dish lightly whisk eggs.

Place a non-stick skillet over medium-high heat and melt a tablespoon of butter in skillet, adding more if needed.

Dredge chicken, one at a time, first in the egg and then in the crouton/cheese mixture, coating well on both sides. Place in skillet and cook on both sides until golden brown. Remove from skillet and place in a baking dish. Repeat with the remaining chicken. One all chicken is browned and lying flat in the baking dish. Pour spaghetti sauce generously over the top. Sprinkle with mozzarella cheese over the top. Cover with aluminum foil and place in oven.

Bake covered for 20 minutes then remove foil and bake another 8 to 10 minutes.

While chicken is baking, cook spaghetti noodles according to package directions. Serve with chicken.

Source: TheBrookshireFam

One Year Ago Today: Chicken and Dumplings

Cajun Andouille and Chicken Alfredo Sauce over Pasta

One of my favorite entrees at a certain restaurant chain is Cajun Chicken Pasta. When my husband and I were dating in college, I would make him take me there almost once a week so I could have it! I have tried a few variations of Cajun pasta, so far none have tasted like the restaurant version. This pasta dish originally called for shrimp, which I swapped for chicken. You can almost bet that if the recipe has andouille in it, my family will love it! Next time I make it, I think I will add some of the Cajun seasoning to the chicken before cooking. I tasted the sauce before adding everything together and it has the perfect kick to it. Once the sauce mixed in with pasta, chicken, andouille, and everything else, it lost a little bit of the spice. The end result was still delicious, but with my family, if the dish says Cajun it had better be spicy!!

Cajun Andouille and Chicken Alfredo Sauce Pasta

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1 pound boneless, skinless chicken cut into medium-size pieces

1 (12 oz) package fettuccine

1/2 pound Andouille sausage, chopped

1/2 cup butter

1 medium onion, chopped

1 small green bell pepper, chopped

4 garlic cloves, minced

1 1/2 tablespoons salt-free Cajun seasoning

3 tablespoons all-purpose flour

2 cups chicken broth

1 1/2 cups heavy cream

6 oz parmesan cheese, shredded, plus more for tasting (Original recipe calls for pasteurized prepared cheese product)

3/4 cup chopped green onions

3 tablespoons chopped fresh parsley

Prepare fettuccine according to package directions; drain pasta, and set aside.

Cook chicken and sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove chicken and sausage, and drain, reserving 1 tablespoon drippings in Dutch oven. Set sausage aside.

Melt butter in drippings in Dutch oven over medium heat. Add onion and green bell pepper; cook, stirring constantly, over medium heat 10 minutes. Stir in Cajun seasoning and flour. Cook over medium heat, 1 minute, stirring constantly. Gradually stir in chicken broth. Bring to a boil over medium-high heat, stirring occasionally. Boil 1 minute. Reduce heat to medium-low, and stir in heavy cream; cook over medium-low heat 8 minutes or until mixture simmers. Add parmesan cheese, sausage, and chicken, stirring until cheese melts.

Source adapted from: www.MyRecipes.com

One Year Ago Today: Almond Rice Pilaf

Southwestern Black Bean Pasta

 

My husband and I have been trying to incorporate at least one meatless entree into our dinners each week. We are not becoming vegetarians by any means, but we both have made a commitment to lower our meat intake. This dish is so good, you won’t even notice the meat missing! The cumin adds a smoky flavor while the other elements help bring in the Mexican, Southwest flavor. Another plus with this meal is it’s super budget friendly! Many of the ingredients are pantry staples or produce that is probably already in your kitchen. With minimal effort, you can have a healthy and filling pasta dinner on your table in under 30 minutes!

Southwestern Black Bean Pasta

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15 oz can black beans, rinsed and drained

15 oz can tomato sauce

1 tablespoon olive oil

1 green pepper, chopped

1 medium onion, chopped

2 cloves garlic, minced

1 3/4 teaspoon cumin

2 teaspoons oregano

1/2 teaspoon salt, plus more to taste if desired

1/4 teaspoon black pepper

Lime wedges, for garnish

Monterey Jack cheese, for garnish

Cilantro, for taste and garnish

1/2 pound pasta

Heat the olive oil over medium high heat in a large sauté pan. Add the onion and sauté for 5 minutes, until tender. Add the chopped bell peppers and sauté for an additional 2 to 3 minutes. Add the garlic and spices and sauté one more minute. Stir in the beans and tomato sauce.

Let the sauce simmer over low heat while you prepare the pasta, about 20 minutes. Stir the prepared pasta into the sauce. Taste for flavor and add additional salt if you’d like. Serve topped with a lime wedge for squeezing, Monterey jack cheese, and chopped cilantro.

Source: GoodLife {eats}

Chicken Caesar Salad Pasta

You might remember me telling you about one of my favorite, simple pasta dishes – Pasta Toss. This dish is a play off pasta toss, but also happens to mimic another favorite, chicken Caesar salad. The pasta can be served either hot or cold. With the heat of the summer in full swing, I opted to serve the pasta cold. All the flavors of a Caesar salad were present.  I also decided to use store bought Caesar dressing. I am quite sure a homemade version would be better, but I was more interested in convenience. I cooked the chicken using my indoor grill pan. Other options would be using a rotisserie chicken from the store. Either way, this meal is a great spin on Caesar salad!

Chicken Caesar Salad Pasta

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1 1b pasta (bow tie or spiral), cooked, served warm or cold

2 cups chicken, cooked and sliced

2 Roma tomatoes, diced and seeded

1 clove garlic, minced

1/4 cup green onions, chopped

2/3 Parmesan, shredded

1/4 cup fresh basil, thinly sliced

1/2 cup croutons

1/2 teaspoon salt

1/2 teaspoon freshly grated black pepper

1/2 cup Caesar salad dressing

Gently toss all ingredients together and serve immediately.

Source adapted from: Natalie’s Killer Cuisine

Pasta with Sun-Dried Tomatoes

Looking for a simple pasta salad to add to your list of favorites? This was such an impressive and simple dish that the whole family loved! The pasta reminded me of one of my favorite pizzas, Margherita, with a nice and light sun-dried tomato vinaigrette.  Think of nice hunks of fresh mozzarella, some fresh basil, and  parmesan – add in some pasta, served hot or cold, with sun-dried tomatoes…Delish! The original recipe called for 3/4 cup of kalamata olives (black olives) and a teaspoon of capers, neither of which I like or have on hand, so I left them out. I served this as a main course, but it could easily be a side dish. If your family needs a little protein, grilled chicken could also be added. My family has already requested to make this dish again, so I guess it’s safe to say it’s a keeper!

Pasta with Sun-Dried Tomatoes

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For the Pasta:

1 pound fusilli (spirals) pasta

Kosher salt

Olive Oil

1 pound ripe tomatoes, medium-diced

1 pound fresh mozzarella, medium-diced

6 sun-dried tomatoes in oil, drained and chopped

For the Dressing:

5 sun-dried tomatoes in oil, drained

2 tablespoons red wine vinegar

6 tablespoons extra-virgin olive oil

1 garlic clove, diced

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan cheese

1 cup packed basil leaves, julienned

To make the Pasta:

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes,  mozzarella, and chopped sun-dried tomatoes.

To make the Dressing:

Combine the sun-dried tomatoes, vinegar, olive oil, garlic, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan cheese and basil, and toss well.

(This salad sits well, so you can make it early in the day. Add Parmesan and basil just before serving.)

Source adapted from: Barefoot Contessa Family Style

Lemon Chicken Pasta

First, let me start by saying, I love this pasta! Lemon has been on my mind ever since the weather turned warmer. The lemon flavor is both refreshing and light, the perfect dinner on a warm day! This was my second attempt at this dish. The first time I made it, it called for grilled chicken seasoned with some salt and pepper, which there is nothing wrong with, but I thought the chicken had more taste potential with a marinade. My mind immediately thought of a lemon poppy seed dressing. I had trouble finding a similar dressing in the store, so I ended up purchasing a poppy seed dressing and adding the zest of a lemon to create the marinade I was looking for.  What a difference the marinade made. The chicken was moist and flavorful and the fresh lemon juice added to the pasta made this meal so light and tasty!

Lemon Chicken Pasta

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1 pound dried penne

2 boneless, skinless chicken breast

Salt and freshly ground black pepper

1/2 cup Poppy seed dressing

3 cloves garlic, minced

1/4 teaspoon red pepper flakes

3 tablespoons olive oil

3 tablespoons roughly chopped fresh parsley, for garnish

2 lemons

1/2 cup grated Parmesan

Place about 1/2 cup of poppy seed dressing into a plastic zip-top bag. Add the zest of one lemon. Place chicken in bag and marinate for 2 to 4 hours.

Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

Remove chicken and discard marinade. Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and allow chicken to rest for a few minutes before slicing.

Add the garlic and red pepper flakes to a sauté pan with 3 tablespoons of olive oil and sauté until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with parmesan.

Source adapted from: www.foodnetwork.com/down-home-with-the-neelys

Pasta Toss

In order to make this dish, you should be able to answer the following questions:

What is your favorite salad dressing?

What are your favorite vegetables?

What is your favorite kind of pasta noodle?

This is an ode to my old employer and my favorite meal from their cafeteria. This dish is a perfect weeknight meal to make when you have leftover vegetables and don’t know what to use them for or just what to make something simply to eat and enjoy . Using staple pantry ingredients such as  pasta and salad dressing you can make pasta toss in a snap. I like to make this dish to order, letting each person choose their vegetables and dressing. My personal favorite combination is broccoli, carrots, grilled chicken, pepperoni, penne pasta, and cheddar cheese tossed with honey mustard dressing. Serve with warm croissants and it will make everyone happy!

Pasta Toss

Vegetables of choice: carrots, broccoli, peppers, artichokes, etc.

Protein: grilled chicken, pepperoni

Cooked pasta of choice

Dressing: Italian, Honey Mustard, Ranch, etc.

Other toppings: cheddar cheese, parmesan cheese

Using separate bowls for each salad dressing, combine pasta, vegetables of choice, chicken, pepperoni, and toss with desired dressing. Transfer to bowls for serving.

Cheese Manicotti

This dish holds a few special memories for me. While my husband and I were dating, he surprised me one night after work by making me manicotti... I think I was pretty convinced he was “the one” for me before that, but making me one of my favorite meals only further assured me that I needed to marry this man!! Manicotti is my all time favorite pasta dish. I’m not sure what attracts me to it, but I seem to always order it when we go to an Italian restaurant. The creamy ricotta cheese stuffed inside a pasta shell is so simple, yet so comforting. This is a dish I am always in the mood for and always satisfies.

Cheese Manicotti

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8 oz package manicotti

15 oz whole-milk ricotta

3 cups mozzarella, shredded

1 cup parmesan, grated

2 tablespoons fresh Italian parsley, chopped

2 garlic cloves, minced

3 cups marinara sauce

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine ricotta, 2 cups of mozzarella cheese, 1/2 cup parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix.

Preheat the oven to 350 degrees.

Brush 2 teaspoons of oil over a 13x9 baking dish. Spoon the marinara sauce into the prepared dish until the bottom of the pan is coated . Fill the manicotti with the cheese mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup parmesan over the stuffed pasta. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Source adapted from: www.foodnetwork.com/recipes/giada-de-laurentis

Garlic and Chicken Stuffed Shells

Every now and then I get in a pasta mood where I can’t get enough of it. My favorite dish that I always seem to order while dining out is manicotti. I love the cheesy filled shell, loaded with ricotta, mozzarella, and parmesan. Stuffed shells is not too far off from manicotti so I knew I would enjoy this recipe.  After having it bookmarked to try for almost a year, I finally got around to making it. The recipe calls for breadcrumbs to be incorporated into the filling and I wasn’t sure what it would add to the dish, but it worked really well and added the flavor you would normally get from adding Italian  seasonings. This dish definitely took care of my pasta craving and it even made enough that I was able to freeze some for later! 

Garlic and Chicken Stuffed Shells

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1 box uncooked jumbo pasta shells (about 50 to 55 shells)

6 cloves garlic, minced

2 chicken breast, cooked and shredded

30 oz part skim ricotta cheese

1/3 cup Italian breadcrumbs

1 1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 teaspoon dried parsley

6 large basil leaves, torn

1/3 cup half and half

28 oz pasta sauce

1/4 cup parmesan cheese

Preheat oven to 375. Cook pasta shells according to package directions and drain. Separate onto a cutting board or cookie sheet to prevent from sticking together. Add ingredients garlic through half and half to a bowl and mix until just combined. Add more salt and pepper to taste, if necessary.

Spoon enough sauce into baking dish to cover the bottom. Fill the cooked shells with the ricotta mixture and place open side up in a prepared baking dish. Spoon as much of the remaining sauce over shells as desired. Bake covered with foil for 15 to 20 minutes, remove foil and continue baking for 5 minutes. Sprinkle with Parmesan cheese and serve.

If freezing extra shells, to cook from the freezer, thaw in refrigerator overnight and bake as directed above.

Source: Annie’s Eats, adapted from Confections of a Foodie Bride, originally from Allrecipes

Penne a la Betsy

I haven't really said much about all the Christmas gifts I got over the holidays. A lot of the things on my wish list were for the kitchen and I am super excited to start using all my new gadgets, dishes, and cookbooks. My sister-in-law Melinda got to go to one of Pioneer Woman's book signings (so jealous) and picked up a copy of her book as my Christmas present! This is one  recipe featured in the book. There have been many in the blog world that have made this dish and I haven't found a single person that didn't enjoy it. It reminded me of a Penne Vodka sauce, only it seems much lighter. I'm always happy to have shrimp accompany my pasta so overall it was a delicious meal that I can't wait to make again!

Penne a la Betsy

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3/4 pounds Penne pasta

1 pound shrimp

3 tablespoons butter

3 tablespoons olive oil

1 small onion

2 cloves garlic

1/2 cup white wine

1 can (8 oz) tomato sauce

1 cup heavy cream

Fresh parsley, to taste

Fresh basil, to taste

Salt and pepper, to taste

Cook the pasta according to package directions until tender and firm.

Peel,devein, and rinse the shrimp. Heat about 1 tablespoon butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook. Remove from heat and let cool for a few minutes. Place on a cutting board, pull off tails, and chop into bite size pieces. Set aside.

Finely dice onion. Mince two cloves of garlic.

In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add in the white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can substitute low-sodium chicken broth instead (about 1/2 cup).

Add in the tomato sauce. Stir until combined. Add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer. Add in the shrimp. Add salt and pepper to taste as well as the herbs and stir until combined. Finally add your cooked pasta and stir to combine.

Source: The Pioneer Woman.com

Italian Baked Pastina

This is another dish that could easily go from a side dish to a main course by adding a little protein. If you are looking for an easy one-dish meal I would recommend using some chopped up chicken to add in with the pasta. I usually serve this pasta as a side dish to compliment the beer butt chicken I told you about yesterday. The pasta has nice, subtle flavors that don't overpower your taste buds. For all the mom's out there it is also a kid friendly meal. The use of breadcrumbs provides a crunchy texture, while the tomatoes add a nice balance without being too saucy.

Italian Baked Pastina

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1 cup pastina pasta (or any small pasta)

2 tablespoons olive oil

1/2 cup cubed chicken breast (if using)

1/2 cup diced onion (about 1/2 a small onion)

1 clove garlic, minced

14.5 oz can diced tomatoes with juice

1 cup shredded mozzarella

1/4 cup chopped fresh flat-leaf parsley

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup bread crumbs

1/4 cup grated Parmesan

1 tablespoon butter, plus more for buttering the baking dish

Preheat oven to 400 degrees.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium sauté pan over medium heat. If using chicken, add to the pan and cook for 3 minutes. Add the onion and garlic. stirring to combine, and cook until the onions are soft and the chicken mixture is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 x 8 x 2 inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Source: www.foodnetwork.com, Giada de Laurentis

Sesame Noodles

I usually don't serve pasta as a side to a meal, but I couldn't resist adding it to our Orange Thai Flank Steak dinner since the two paired well together. This recipe comes from PW, which I starred as soon as I read it on my Google reader. Asian cuisine is something both my husband and I enjoy, but it's not an everyday or even weekly cuisine for us. There are many recipes out there that I want to try, but I find most to have multiple ingredients that I've never heard of much less have in my pantry. I'm always skeptical to go and buy something if I think I'll never use it again, but this recipe is simple to throw together and uses most kitchen staples. Overall, it complimented the steak nicely and satisfied my craving for simple Asian inspired food.

Sesame Noodles

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12 oz thin noodles, cooked and drained

1/4 cup soy sauce

2 tablespoons sugar

3 to 4 cloves garlic, minced

2 tablespoons rice vinegar

2 to 3 tablespoons pure sesame oil

1/2 teaspoon hot Chile oil

4 to 5 tablespoons canola oil

2 tablespoons hot water

3 to 4 green onions, diced

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed. Pour sauce over warm noodles and toss to coat. Sprinkle with green onions and toss. Serve in a bowl.

Source: Pioneer Woman

Creamy Orzo

This was my first time cooking with Orzo. For those not familiar with Orzo, it is actually a pasta and not a rice. I first saw this recipe over at Smells like Home and thought the dish sounded really good. I was happy with the orzo, it’s the star of the show and could easily be a dinner all on its own. I tried using the Herb-rubbed grilled chicken that was recommended with the dish, but I felt the chicken was so-so. Next time I might try making it with the Pork Milanese that Giada used in her episode, but again you don’t need a protein in order to make this dish into a meal. Another plus for those that have kids, is it is a kid-friendly meal that the little guys will enjoy as well!

Creamy Orzo

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1 pound orzo

2 tablespoons olive oil

1 large shallot, finely chopped

1 garlic clove, minced

1 (14.5 oz) can diced tomatoes, juices drained

1 1/4 cups whipping cream

3/4 cup grated Parmesan cheese

Salt and freshly ground black pepper to taste

Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm, about 8 minutes, stirring often. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, heat the oil in a large frying pan over medium heat. Add the shallot and garlic, and sauté until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir in the pasta mixture until the sauce coasts the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.


Source adapted from: SmellsLikeHome, originally from www.foodnetwork.com/Everyday Italian

A little BLT – Bacon, Tomato, & Linguine Pasta

My mother-in-law first introduced me to this pasta dish. It is super easy to make and offers a new twist on the typical pasta dish. Most pasta dishes are very heavy in flavor, this is not one of them. The garlic, tomatoes, and olive oil makes this dish a very healthy and fairly low calorie meal. Throw in some bacon and it is a perfect BLT pasta dinner!

Bacon, Tomato, and Linguine Pasta

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8  ounces  uncooked linguine

2  teaspoons  olive oil

1/2  cup  chopped onion

About 8 slices of cooked bacon, chopped into  pieces

1 1/3  cups  grape tomatoes, halved

4  garlic cloves, minced

1  teaspoon  dried oregano

1  teaspoon  salt

1/4  teaspoon  pepper

1/4  cup  fresh Parmesan cheese

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water.
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes. Add bacon bits; sauté 2 minutes. Add tomato, garlic, and oregano; sauté 30 seconds. Remove from heat.

Add pasta, reserved pasta water, salt, and pepper. Stir well, and cook 1 minute or until thoroughly heated and liquid is absorbed. Remove from heat; cover and let stand 3 minutes. Sprinkle with cheese.


Source: www.myrecipes.com